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The proportion of rural imports by rail as a percentage of total milk consumption in London grew from under 5% in the 1860s to over 96% by the early 20th century.

By that point, the supply system for milk was the most highly organized and integrated of any food product.

In food use, the term milk is defined under Codex Alimentarius standards as: "the normal mammary secretion of milking animals obtained from one or more milkings without either addition to it or extraction from it, intended for consumption as liquid milk or for further processing." This definition thereby precludes non-animal products which may resemble milk in color and texture (milk substitutes) such as soy milk, rice milk, almond milk, and coconut milk. In addition, a substance secreted by pigeons to feed their young is called "crop milk" and bears some resemblance to mammalian milk, although it is not consumed as a milk substitute.

The correct name for such products are 'soy beverage', 'rice beverage', etc. Humans first learned to consume the milk of other mammals regularly following the domestication of animals during the Neolithic Revolution or the development of agriculture.

It contains many other nutrients The term "milk" comes from "Old English meoluc (West Saxon), milc (Anglian), from Proto-Germanic *meluks "milk" (source also of Old Norse mjolk, Old Frisian melok, Old Saxon miluk, Dutch melk, Old High German miluh, German Milch, Gothic miluks)".

This mutation allowed milk to be used as a new source of nutrition which could sustain populations when other food sources failed.

People process milk into a variety of products such as cream, butter, yogurt, kefir, ice cream, and cheese.

Milk consumption became common in these regions comparatively recently, as a consequence of European colonialism and political domination over much of the world in the last 500 years.

In the Middle Ages, milk was called the "virtuous white liquor" because alcoholic beverages were safer to consume than water.